Hi Elise, if you'd like to make baguettes with this dough, I would divide the dough right out of the fridge into the size baguettes you'd like to make (around 313g each will make 4 baguettes with this dough). Do a light preshape and then let the dough sit on a floured surface (covered well) for one hour before doing the final baguette shaping. This will allow the dough to acclimate to room temperature a bit before the final shape, and should make the final rise happen a bit faster. For best results we'd recommend baking on a preheated pizza stone with added steam. I would still bake at 450°F, but baking time will likely be more like 20-25 minutes. Check early and reset the timer from there. 

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